Rice-and-Spinach Gratin with Dill

Spinach:
1 pack spinach, frozen (about 16 oz)
2 tsp butter
1 c green onions, finely chopped
2 tsp dried parsley
1 tsp dried dill
2 cloves garlic , minced

Sauce:
1 tbsp butter
1/4c minced onion
2 1/2tbsp Better for Bread flour
2 c 2% reduced-fat milk
3/4tsp kosher salt
3/4tsp ground black pepper
1/4tsp grated whole nutmeg

Rice:
3 c Instant Brown Rice
3 c Water
1 tbsp chives, dried
1 tbsp parsley, dried
1 tsp kosher salt
1 tsp pepper
1 tbsp EVO oil

Combine all rice ingredients in a covered saucepan, and bring to a boil. As soon it comes to a boil, reduce to a simmer, and stir well. Cover and let simmer until holes begin to form at the top of the rice, which shows the water is being absorbed. Then, push a spoon down the middle of the saucepan to see if any liquid remains at the bottom of the rice. If a small pool of water forms it is not ready. If a little bit of humidity remains, it is ready. Remove the rice from the simmering heat, then fluff.

1/2 cup part-skim ricotta cheese
Cooking spray

Preheat oven to 400°. To prepare the spinach, heat a large nonstick skillet over medium heat. After defrosting and squeezing most of the moisture out of the spinach, add the spinach, and cook for 5 minutes or until slightly wilted, stirring frequently. Stir in 2 teaspoons of butter and next 4 ingredients (butter through garlic), then sauté for 3 minutes. Spoon the spinach mixture into a large bowl, and set aside. To prepare the sauce, melt 1 tablespoon of butter in a small saucepan over a medium heat. Add minced onion, and cook 3 minutes. Stir in flour. Add milk, then stir with a whisk. Bring to a boil, then reduce heat, and simmer for 20 minutes, stirring frequently. Stir in the salt, pepper, and nutmeg. Add the sauce to the spinach mixture. Stir in the rice and then the ricotta cheese. Spoon the rice mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 400° for 15 minutes.